Summer Nectarine, Apple & Raspberry Crumble

DSCN9962

So it’s been a while… again.

*lengthy essay coming up, so feel free to skip this bit and head to the bottom for the recipe!*

I’ve been away for a month in Tokyo where I really enjoyed myself and it was so lovely to not think about anything apart from relaxing and having a good time. Not thinking about any work and really letting myself take a rest. I think that break really benefitted me. It wasn’t that I wasn’t inspired before but there was a time in the midst of exams where I made such simple and basic meals that I didn’t feel like they were ‘worthy’ of sharing.
I’m sure anyone else who blogs or is a content creator understands this feeling of creating things that ‘aren’t good enough’. I put these in inverted commas because I feel like it’s all to easy to be so hard on yourself and sometimes it’s hard to remember that you’re your own worst critic.
Now that I’m back and well rested I feel so inspired and I’m excited to get into the kitchen and try and make something delicious. I craved that feeling for a while, of being passionate about creating and I feel like I’m back in the gist of it all.

DSCN9964

Anyway, back to the recipe!

I adore crumbles so much and my favourite has to be rhubarb – I love the tartness and sweetness that contrast against the crumbly oaty topping. However, rhubarb season is all over and I thought it would be best to work with available fruits like nectarines which are so sweet at this time of year. The apple in the crumble has a bit of bite which adds a nice texture and the raspberries add the tartness that provides a wonderful contrast.

The crumble is delicious too and packed with goodness like desiccated coconut, cashew butter and cacao nibs as well as oats to keep it traditional.
The oats also make it acceptable to eat this for breakfast, right? 😉

DSCN9960

Summer Nectarine, Apple & Raspberry Crumble vegan, gluten free, dairy free
Serves 4 small portions

This summer crumble is a wonderful ode to the ripe and sweet summer fruits that are readily available. Feel free to swap the fruit to suit what you like, maybe switching the berries. In autumn, pears and cinnamon would make a delicious filling, and would work equally as wonderfully with the ‘buttery’ oaty topping.
I also want to mention that you can substitute coconut sugar for regular brown sugar with great results.

For the topping:
100g rolled oats
2 tbsp cashew butter
2 tbsp coconut oil, softened/ melted
2 tbsp coconut sugar (you can use less or more depending on how sweet you want it)
1 tbsp desiccated coconut
Pinch of salt
1 tbsp cacao nibs (optional)

For the filling:
1 nectarine (you could also use a peach), cored and diced
1 pink lady apple, cored and diced
Handful of raspberries
3 tbsp water
1 tbsp coconut sugar

Preheat the oven to 180ÂșC.

Mix all of the topping ingredients apart from the oats in a large bowl.
Add the oats slowly, starting with 50g and adding them until you think the texture is perfect. The topping should be crumbly but there should be some chunks.

Put the nectarine and apple in a pan with the water and sugar and let it simmer for around 5 minutes until the fruit is hot but the apples have a bit of texture to them. Add more water if needed.

Place the fruit in the bottom of oven safe jars and top with fresh raspberries.

Place the crumble on top and place in the oven for 15 minutes until piping hot.

Serve as they are or top with oat cream (my personal favourite), coconut yoghurt, or a dairy free cream alternative.

 

 

Link Love Sunday

Green Quinoa Salad | Add A Little

Happy new year to you all! I can’t believe how quickly 2015 went and it was a truly fabulous year, filled with so many highlights. I hope your year was great too 🙂 Here are my link loves of the week, delicious recipes to start your year right (and a great documentary)!

What a warming cinnamon spiced lentil and chickpea soup!

This jap chae is filled with colour and flavour!

I want to cozy up with these mediterranean baked lima beans.

This falafel slider with hemp tabbouleh and maple tahini is like woah.

This green quinoa salad is perfect for the new year, as is this one! (second link pictured)

This kale salad with avocado tahini is a great lunch idea.

I’m going through a serious noodle phase and these soba noodles look perfect!

One of my favourite combinations of roasted sweet potatoes and sprouts.

This green olive, walnut and pomegranate salad is so interesting.

In Defense of Food. A great book that is now in documentary form!

Be sure to follow me on Youtube, Twitter, Instagram, Pinterest, Facebook  and bloglovin’ for all the latest updates!

Link Love Sunday

Link Love Sunday | Add A Little

Hey guys! I’m back with another link love Sunday! I was gone last week because I’ve just had the best time and have been so busy eating all the food, going to museums, and ofcourse, shopping! I can’t believe I’m over halfway through my holiday – time is flying like nobody’s business!

This chilled cream of basil soup looks incredibly delicious!

This Thai vegetable crunch salad is exactly what I need!

This veggie burger with mustard sauce and slaw looks so good!

These summer fruit spring rolls are so fun! (shown above)

I would love this ramen now please!

This avocado tabbouleh sounds perfect.

Simplicity at its best.

This tune always puts me in the best mood!

Be sure to follow me on Youtube, Twitter, Instagram, Pinterest, Facebook  and bloglovin’ for all the latest updates!